Pink Party Salad

45 min · Serves 6

Based on a recipe from From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council, via USDA MyPlate Kitchen

What goes in

• 4potatoes
• 3 cupscooked beets
• 1 cupgreen peas
• 3hard boiled eggs
• 1apple
• 4.9 mllemon juice
• 29.6 mlolive oil
• 44.4 mlvinegar
• 14.8 mlsugar

How to cook it

1. Place the halved potatoes into a pot with 2 cups of water, cover, and cook over medium heat for about 20 minutes until tender.
2. Allow the potatoes to cool completely, then cut them into dice and place them into a large mixing bowl.
3. Add the diced beets to the bowl and stir well with the potatoes.
4. Set aside 1/4 cup of the peas for decoration, then toss the remaining peas into the salad mixture.
5. Reserve one hard-boiled egg for garnish; chop the other two and fold them into the bowl.
6. Peel, core, and dice the apple, toss the pieces with the lemon juice in a separate bowl, and transfer to the salad.
7. Pour in the olive oil and vinegar, sprinkle over the sugar, and mix thoroughly until well combined.
8. Top with the reserved peas and egg, chill in the refrigerator, and serve.

More Kubbord recipes